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Wednesday, July 27, 2011

Vegetarian Moussaka

I have been drooling over the idea of making a moussaka for the past few weeks. I have been making all kinds of things with eggplants lately and figured this would be a fun new twist. I found a recipe and modified it for my purposes. It was amaaazing. We can't wait to have leftovers for lunch tomorrow. This makes enough for a full tray.

Ingredients:

2 eggplants, peeled, sliced in 1/2 inch slices

2 baking potatoes, cooked, peeled, sliced in 1/2 inch slices

boca crumbles

1 onion

4 garlic cloves

veggie broth

parsley

cinnamon

cajun spice

salt

pepper

evoo

splenda

tomato puree

tomato paste

breadcrumbs

egg whites

parmesan cheese

1 stick of butter

1/2 C flour

2 cups milk

pinch of nutmeg

Dip eggplant slices in egg, coat in breadcrumbs, and place on baking pan

Bake slices at 400 for 20-30mins

Lower the oven to 350

Saute crumbles, onions, garlic in evoo in pan

After cooking properly, add tomato paste, puree, broth, spices, sugar

Melt butter over stove, slowly wisk flour in, add milk slowly

Simmer and stir until it thickens

Stir in 4 eggwhites and a pinch of nutmeg

Return to heat and stir until it thickens

Lightly grease the baking pan

Sprinkle the pan with breadcrumbs

Coat first layer with potatoes

Layer eggplant over the potato layer

Add meat sauce over the eggplant layer & Sprinkle with 1/3 of the cheese

Layer another eggplant coat & Sprinkle with 1/3 of the cheese

Pour the thickened béchamel sauce over the top layer, allowing it to drip down the edges, smooth it out